lasascache.blogg.se - Lebanonese bechamel macaroni recipe

Lebanonese bechamel macaroni recipe free#

You could also serve this with salad, as I usually do with many meals. It is one of those easy recipes, but even I have a secret ingredient I add to mine. I served this with a saute of zucchini, which I hope to get a chance to post sometime soon. Only pork would be inappropriate as Islamic people do not generally eat pork.

Lebanonese bechamel macaroni recipe free#

I use all ground lamb in mine, but you can feel free to use a mixture of lamb and beef or all beef. The seasonings in this one are a bit different, although cinnamon is likely in either. So today I chose to make the Egyptian Macaroni Bechamel, which is their version of the Greek Pastitsio, if you have ever had that. I do like exploring cuisines, especially ethnic ones, so getting a chance to do something international with my blogging friends is a real treat. And not very much is written about it out in the blogosphere. While I don’t personally do any fasting, I am a huge fan of Middle Eastern cuisine. The holiday marks the end of Ramadan, the holy month of fasting. Welcome to #EatLikeAnEgyptian! Today I am hosting a little soirée of an event that celebrates the Egyptian holiday of Eid el Fitr, which begins at sundown. Cook, stirring often to prevent the bottom from burning, until the mixture has thickened.Macaroni Bechamel is a marvelous Egyptian layered meat casserole with pasta and seasoned lamb in a tomato sauce, topped with bechamel. Slowly pour in the milk, while continuously whisking to prevent lumps, followed by the chicken broth. Cook, while continuously stirring, just until golden.

In a large pot, melt the butter over medium heat.

Remove from heat and stir in the parsley. Cook for a few more minutes until the liquid has mostly evaporated. Season with salt and add the tomato sauce. Continue to cook, breaking up the beef, until browned. Mix in the garlic and cook until just fragrant, 30 seconds to 1 minute. Add the onion and cook, stirring occasionally, until softened.

In a large pan, drizzle the 1 tablespoon olive oil over medium heat.

Drain (do not rinse) and toss with 1 tablespoon olive oil. Add the penne and cook, stirring often, until just tender, al dente.

Bring a large pot of salted water to a boil.

Lightly grease a deep 10x14 inch (25x35 1/2 cm) baking dish with olive oil. Continue to cook, breaking up the beef, …

To make the beef: In a large pan, drizzle the 1 tablespoon olive oil over medium heat.

Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown. Pour and spread the remaining bachamel sauce on top of the last layer. Add the rest of the pasta to form the top layer.

Top with a sprinkling of parmesan cheese. Now layer the entire meat mixture over the pasta. Put half the pasta covered with the sauce into an 8x11 baking dish. Mix half the bechamel mixture into the pasta. Whisk constantly until the milk is almost boiling, but not quite. Add the salt and white and black peppers to taste. Keep whisking, making sure there are no lumps in it. Now whisk in the milk slowly, until all the milk has been added.

Once melted whisk in the flour until smooth. In a large saucepan over med-high heat, melt the butter. Once it has cooled stir in the beaten egg. Stir in the can of tomato sauce and simmer over low heat about 10 minutes. Drain off the fat, return to the stove and add the parsley, thyme, and cinnamon until combined. Saute the onion in a little oil over med high heat until soft. Prepare pasta according to directions on the box.

Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown.

Finally, pour and spread the remaining bachamel sauce over the top of the last layer.

Now add the rest of the Pasta to form the top layer.

You can top with a sprinkling on Parmesan cheese if you like.

Now layer the entire meat mixture over the pasta.

Put half the pasta covered with the sauce into a 9x13 baking dish.

TO ASSEMBLE THE DISH: Mix half the bachamel mixture into the pasta.

Now whisk in the thyme and nutmeg (if you want it).

Whisk pretty continuously until the milk is almost boiling, but not quite.

Add the salt and white and black peppers to your taste. Keep whisking making sure there are no lumps in it.

Now whisk in the milk slowly until all the milk has been added.

TO MAKE THE BACHAMEL SAUCE: In a large saucepan over med-high heat melt the butter.

Stir in the can of tomato sauce and simmer over low heat about 10 minutes.

Drain off the fat, return to the stove and add the parsley, thyme, and cinnamon until combined.

Saute the onion in a little oil over med high heat until soft.

Prepare pasta according to directions on the box.